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Chocolate biscuit cheesecake recipe

Chocolate biscuit cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake

This chocolate biscuit cheesecake recipe is decadent and addictive. It looks especially impressive when you bring it out at a dinner party - your guests will gasp in awe at the sight, then relish every bite.

428 people made this

IngredientsServes: 14

  • 160g chocolate sandwich biscuits, crushed
  • 2 tablespoons butter, melted
  • 4 tablespoons dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 900g cream cheese, softened
  • 250g caster sugar
  • 80ml double cream
  • 2 tablespoons plain flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 120g chocolate sandwich biscuits, crushed
  • 450ml soured cream
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 225ml double cream
  • 250g plain chocolate
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:1hr ›Extra time:8hr chilling › Ready in:9hr30min

  1. Combine 160g biscuit crumbs, melted butter, dark brown soft sugar and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 2.5cm up sides of a 25cm springform cake tin. Bake at 180 C / Gas 4 for 5 minutes; set aside.
  2. In a large bowl, beat cream cheese until smooth. Gradually mix in 250g sugar, 80ml double cream, flour and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of cheesecake mixture into prepared tin. Top with 120g biscuit crumbs; pour in remaining cheesecake mixture.
  3. Bake at 180 C / Gas 4 for 45 minutes. Remove cheesecake from oven. Combine soured cream, 4 tablespoons sugar and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  4. Combine 225ml double cream and plain chocolate in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate for at least 8 hours in the refrigerator, then remove about 1/2 hour to 1 hour before serving. Remove ring from springform tin, decorate as desired and enjoy!

Perfect cheesecake tips

Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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Reviews & ratingsAverage global rating:(471)

Reviews in English (354)

This recipe is easy but takes time. It was a big hit at a party., great for a buffet but one only needs a small piece as it is very rich. Would make it again.' I did not put sugar in the biscuit base or cook it.-26 Oct 2014

by Deanna Latendresse

Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white center). Next time I will use chocolate Teddy Grahams or another plain chocolate cookie to avoid this. Also, the recipe calls for 1 1/2 Cups of cookie crumbs to be added after 1/3 of the batter is ptu in the crust. If you read the instructions however, you should add cookie pieces. This makes a HUGE difference, because the cookie pieces (the bigger the better) are what make this cheesecake so good. It's yummy to bite into a piece of cake and get a cookie surprise. Overall, a great cheesecake. Will add to my recipe book!-09 Apr 2007


Absolutely phenomenal cheesecake recipe! I had a 9" pan, not 10", so I baked it for 55 minutes (not 45), then for 8 minutes (not 7) once sour cream was put on. I did leave out cinnamon in the crust. I also put a large stainless steel bowl over the cheesecake once I took it out of the oven (had read that it helped maintain moisture while it cooled) till it was completely cooled. It came out perfect,and just like other reader's attested, was gobbled up by all. I will make this over and over again.-28 Aug 2006

Watch the video: Chocolate Cheesecake (May 2022).